When you’re in Disney World, there are LOTS of different delicious things to eat and it’s easy to just walk up to a spot, pay for your food, and devour it.
At home, the food options can seem a little bit less exciting at times since (1) you’re not eating it in the Most Magical Place on Earth; and (2) you have to do the cooking. If you’re looking to jazz up your holiday table this year and struggling to find any ideas, allow us to provide you with some magical inspiration. Here are 10 recipes from EPCOT’s many festivals (some recipes from the past and others from the present) that NEED to be on your holiday table!
Maybe you’ve got lunch or dinner all set, but are struggling with an idea for breakfast. That’s where this recipes for some DELICIOUS Belgian Waffles from EPCOT’s International Food & Wine Festival comes in!
Note: Recipe serves 4 (makes 8 4×4-inch waffles)
To Make the Belgian Waffles:
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon dry active yeast
- 1 1/2 cups water
- 1/2 cups milk
- 2 tablespoons beer
- 1 egg
- 1 tablespoon vanilla extract
- 1 stick butter, melted
For the Berry Compote:
- 1 tablespoon cornstarch
- 1 tablespoon red wine
- 1/2 cup apple, orange, or cranberry juice
- 1/4 cup sugar
- 1 teaspoon fresh lemon juice
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1 cup chopped fresh strawberries
- 1 cup fresh raspberries
For the Belgian Waffles:
- Sift flour into a large bowl. Add sugar and yeast. Create a well in the center of mixture.
- Add water, milk, beer, egg, and vanilla extract. Stir until mixture is just blended. (Don’t worry if there are lumps; they will dissolve as the batter rests overnight.) Add melted butter, and stir until just incorporated.
- Refrigerate batter overnight.
- Bring mixture to room temperature. Ladle waffle batter into a Belgian waffle maker; cook according to manufacturer’s instructions.
- Serve warm with berry compote and whipped cream
Making the Berry Compote:
- Combine cornstarch and red wine in a small bowl, stirring until cornstarch is dissolved. Set aside.
- Combine fruit juice, sugar, and lemon juice in a small saucepan. Bring to a simmer. Add cornstarch mixture, blueberries, and blackberries.
- Cook 1 to 2 minutes, until berries are softened and mixture is thickened. Add strawberries, stirring to combine. Remove from heat, and gently fold in raspberries. Serve warm over Belgian waffles.
Sides & Sauces
You may have got the meats all figured out for your meal, but why not make them a bit more exciting with a White Truffle Butter Sauce?! At Le Cellier, you’ll generally find this sauce drizzled over the Le Cellier Filet Mignon. It is also generally served over the steak at the Canada Booth during the Food & Wine Festival. Now, you can make it for whatever you’ll be serving at home!
- 1 shallot, sliced, and olive oil to coat
- 1 cup white wine
- 1 cup heavy cream
- 1 ounce truffle oil
- 1/4 cup butter, cubed
- Juice of 1 lemon
- kosher salt to taste
- pepper to taste
- 1 tablespoon chives, minced fine
- Sauté shallots in the olive oil until translucent.
- Add wine and reduce by 90 percent. Add the cream and reduce by 75 percent.
- Remove from heat and whip in the butter and truffle oil.
- Season with salt and pepper.
- Add lemon juice to taste.
- Stir in chives and keep warm.
You’ve probably had corn casserole or sweet corn as a side in various forms, but you could make this holiday season a bit more unique with some Grilled Street Corn on the Cob with Savory Garlic Spread! This dish has been served at the Trowel & Trellis Hosted by IMPOSSIBLE™ Foods booth in the past during EPCOT International Flower & Garden Festival, and now you can make it at home!
Here’s a look at some of the things you’ll need…
…and how to make this dish!
Let us know if you try this recipe at home!
Now we’re throwing it back to 2016, when the crew from The Chew offered a custom menu during the EPCOT Food & Wine Festival. That year, one of our favorite dishes was The Chew’s Ricotta and Zucchini Ravioli with Rustic Tomato Sauce. The vegetarian dish had some lovely fresh flavors. This could be a great side/main dish to have ready for those in the family who won’t be eating any meat.
Note: Recipe serves 6
For the Ricotta and Zucchini Ravioli:
- 1 tablespoon olive oil, plus more for drizzling
- 1 small red onion, finely diced
- 1 teaspoon chili flakes
- 2 zucchini, grated, excess liquid squeezed out
- 2 cups ricotta
- 1/3 cup grated Parmigiano Reggiano, plus more for serving
- 1/2 teaspoon freshly grated nutmeg
- 1 pound pasta sheets
- Fresh basil, for garnish
- Coarse salt, freshly ground black pepper, to taste
For the Tomato Sauce:
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 2 cloves garlic, thinly sliced
- 2 (28 ounce) cans whole peeled tomatoes, crushed
- Coarse salt, freshly ground black pepper, to taste
- 1/2 cup roughly torn basil leaves
For the Ravioli:
- Heat olive oil in a large sauté pan over medium hat. Add onion and chili flakes and season with salt, then cook until tender, about 6-8 minutes.
- Meanwhile, add zucchini to a large bowl with the ricotta and Parmigiano. Season with nutmeg, salt, and pepper. Stir in sautéed onion mixture.
- Lay out a sheet of pasta, working one at a time, and cut sheet into 3-inch squares. Place 1/2 tablespoon of filling in the center of each square.
- Wet edges of pasta with warm water, then fold in half to form rectangles (or love letters). Press edges to seal. Put finished ravioli on a cookie sheet sprinkled with semolina.
- To serve, bring a pot of salted water to a boil. Cook ravioli for 4-5 minutes.
- With a slotted spoon, transfer ravioli to tomato sauce and toss to coat. Top with grated Parmigiano Reggiano and a drizzle of olive oil; toss again. Plate, then top with additional cheese and fresh basil.
For the Tomato Sauce:
- Heat oil in a large sauté pan over medium heat. Add onion and cook until translucent, about 3-5 minutes. Add a pinch of salt, then add garlic to the pan. Cook until fragrant, about 1 minute.
- Stir in the tomatoes and cook down, about 10 minutes. Season with salt and pepper. Remove from heat and finish by adding torn basil.
5 — Spanakopita
This next recipe comes from our friends over at AllEars.net. You can often find some tasty, creamy, flaky, and delicious Spanakopita being served at the Greece booth in EPCOT’s Food & Wine Festival. Here’s how you can make it at home (p.s. this is another great one for those who don’t eat meat).
Note: Recipe makes 6 Servings
- 3 TB olive oil
- 1 Large onion, finely chopped
- 2 Garlic cloves, minced
- 2 pounds spinach, stemmed and coarsely chopped
- 2 eggs, lightly beaten
- 1/2 Cup ricotta cheese
- 1 cup feta cheese, crumbled
- 1/2 cup thinly slice green onions
- 1/2 cup finely chopped parsley
- Salt and pepper to taste
- 8 sheets phyllo dough
- 1/4 cup olive oil
- Preheat the oven to 350 degrees F. Lightly oil a 9-inch square baking pan.
- Heat the olive oil in a large skillet over medium heat. Saute the chopped onion and garlic until soft but not browned. Stir in spinach and cook until all the water from the spinach has evaporated, about four minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta and feta. Stir in cooled spinach mixture, the green onions and parsley. Season to taste with salt and pepper.
- Lay 1 sheet of phyllo dough in prepared baked baking pan, place another sheet of phyllo dough on top and brush with olive oil. Repeat process with two more sheets of phyllo. The phyllo dough will overlap the pan.
- Spread spinach and cheese mixture into pan and fold overhanging phyllo over filling.
- Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Fold overhanging phyllo into pan and brush with a final coat of oil.
- Bake in preheated oven for 30-40 minutes, or until golden brown. Cut into squares and serve warm.
One of the most popular soups in Disney World is the Candian Cheddar Cheese Soup from Le Cellier. If you can’t get a reservation at Le Cellier, the next best thing is to stop by the Canada booth during the Food & Wine Festival to grab their Cheddar Cheese and Bacon Soup! If you’re craving a thick, creamy, delicious soup this is just the thing for you.
Note: Technically, this is the recipe for the version in Le Cellier. Recipe serves 10.
- 1/2 pound of bacon, cut into 1/2-inch pieces
- 1 medium red onion, cut into 1/4-inch pieces
- 3 celery ribs, cut into 1/4-inch pieces
- 4 tablespoons butter
- 1 cup all-purpose flour
- 3 cups chicken stock
- 4 cups milk
- 1 pound white cheddar cheese, grated
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- Coarse salt, freshly ground pepper to taste
- 1/2 cup warm Canadian golden lager or any pale lager-style beer
- Chopped scallions or chives, for garnish
- In a 4- or 5-quart Dutch oven, start to cook bacon. Make sure to stir it over medium heat for about 5 minutes or until it’s lightly browned.
- Add red onion, celery, and butter. Sauté until the onion has softened for about 5 minutes.
- Add flour and cook your ingredients, stirring constantly, for about 4 minutes over medium heat. Whisk in the chicken stock and bring to a boil for 1 minute. Reduce the heat to a simmer and cook for 15 more minutes, stirring occasionally.
- Add milk and continue to simmer for 15 minutes. Do not boil after the milk is added.
- Remove you soup from the heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with an immersion blender until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
- Garnish your with chopped scallions or chives and serve!
7 — Shrimp and Grits
You’ve made the turkey, you’ve eaten the ham, so maybe it’s time for a NEW main dish (or option) at the holiday table this year. If you’re looking to balance some of those heavier meats with a seafood option, try the Shrimp and Grits from EPCOT’s Flower & Garden Festival. This recipe is for the one that was previously served at the Florida Fresh booth.
Here’s a list of ingredients.
And here’s more ingredients and your beginning instructions.
Then it’s time to bring it home and finish up the remaining steps.
8 — Beef Bourguignon
If you’re looking to add some beef to your holiday table, may we suggest the oh-so-comforting Beef Bourguignon? This tasty dish has been served at EPCOT’s Festival of the Holidays in the Yukon Holiday Kitchen (though it has seen some modifications there over the years). If you’re looking for something that’ll just instantly make you feel warm, fuzzy, and homey — this might be it!
Note: Recipe serves 6
- 1 tablespoon butter
- 6 ounces smoked bacon, diced
- 3 pounds beef brisket, trimmed and cut into 2-inch pieces, or stew meat
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 large white onion, diced
- 1 large carrot, peeled and cut into 1/2-inch slices
- 1 pound crimini mushrooms, quartered
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 3 cups red wine (Merlot, Pinot Noir, or Chianti)
- 2 cups beef broth
- 1/2 cup sherry vinegar
- 12 small fresh or frozen pearl onions, peeled
- 2 tablespoons fresh chopped parsley, divided
Crushed Red Skinned Potatoes:
- 1 tablespoon salt, plus more, to taste
- 3 pounds red-skinned potatoes, washed
- 1/2 cup sour cream
- 1/2 cup unsalted butter, softened
- 2 tablespoons sherry vinegar
- White pepper, to taste
For Beef Bourguignon:
- Heat butter and bacon in a large Dutch oven over medium heat and cook until bacon is brown and beginning to crisp. Remove bacon with a slotted spoon and set aside.
- Pat beef dry and season generously with salt and pepper. Sear in Dutch oven with butter and bacon fat, 1-2 minutes per side, until browned. Remove from pan with a slotted spoon and set aside.
- Add garlic, onion, carrots, and mushrooms and sauté for 6 minutes, until vegetables begin to soften. Stir in rosemary and thyme.
- Add tomato paste and cook, stirring often, for 3 minutes, until paste begins to caramelize, but does not burn.
- Return beef and bacon to pan. Add flour and stir constantly for 5 minutes. Add wine, beef broth, and vinegar and stir to deglaze pot. Add pearl onions and bring to a boil over high heat. Reduce to a simmer and cook, covered, stirring occasionally, for 1 1/2 hours until meat is tender and sauce is thickened. Add 1 1/2 tablespoons of parsley and season with salt and pepper, to taste.
- Keep warm until ready to serve.
For Red Skinned Crushed Potatoes:
- Bring a large stockpot of water to a boil. Add 1 tablespoon salt and the potatoes and boil for 10-15 minutes, until soft. Drain potatoes.
- Return potatoes to pot and mash with a hand masher or electric mixer until just broken. Add butter, sour cream, vinegar, and mash until potatoes are mashed, but still lumpy.
- Season with additional salt and white pepper, to taste.
Divide potatoes among 6 bowls. Ladle beef bourguignon on top of potatoes and garnish with remaining chopped parsley.
9 — Apple Strudel
Finally, we end our list with a few dessert ideas to add some excitement to the very end of your meal. Up first we have the yummy Apple Strudel that has been a staple of the Germany Pavilion at the Food & Wine Festival for years.
- 3 medium Granny Smith apples, peeled and thinly sliced
- 1/4 cup raisins
- 4 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons plain bread crumbs
- 8 ounces phyllo dough, thawed (about 20 sheets)
- 3/4 cup butter, melted
- 1 cup heavy cream, slightly whipped, optional
- Preheat oven to 400°F.
- Gently mix apples, raisins, sugar, and cinnamon in a medium bowl; set aside.
- Toast bread crumbs in a small sauté pan over medium heat. Stir constantly until golden brown, about 5 minutes. Transfer to a small bowl and let cool.
- Place a kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. Layer another sheet on top, butter, and continue the process until all sheets are stacked.
- Sprinkle the toasted bread crumbs along the longest side of the top sheet of buttered phyllo dough. Spread apple mixture on top of the bread crumbs.
- Roll the strudel, jelly-roll fashion, using the towel to help shape the dough, starting from the apple mixture side to the opposite end. While rolling, make sure that apples do not spill from the ends. Place seam side down on baking sheet and brush with remaining melted butter.
- Using a large spatula, place strudel on an ungreased baking sheet. Bake approximately 25 to 30 minutes or until the dough is golden brown.
- Let cool at room temperature for 30 to 45 minutes. Slice strudel with a serrated knife into 6 portions; top with whipped cream, if desired.
Finally, we end with the Warm Chocolate Lava Cake that has been served at the Ireland booth at the Food & Wine Festival in the past (though in recent years the booth has been serving up something different with a chocolate pudding cake topped with an Irish Cream Liqueur Custard).
Note: Recipe serves 6
For the Chocolate Lava Cake:
- 8 1-ounce semisweet chocolate squares, chopped, or 1 cup semisweet chocolate chips
- 2 sticks butter
- 5 egg yolks
- 4 whole eggs
- 3/4 cups sugar
- 1/3 cup all-purpose flour
For the Ganache:
- 1/4 cup heavy cream
- 1/4 cup Baileys Irish Cream
- 4 ounces milk chocolate
To Make the Chocolate Lava Cake:
- Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess.
- Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes.
- Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes.
- Fold in chocolate mixture.
- Sift flour, then fold into batter, mixing until smooth.
- Divide batter among prepared cups, filling 3/4 full.
- Place on a baking sheet and bake about 25 minutes or until sides of cake are set and middle is still soft. Do not overbake.
- Using a small knife, cut around sides of cake to loosen. Invert onto plates and drizzle with ganache.
To Make the Ganache:
- Stir together cream and Baileys in a small saucepan over medium heat. Just before boiling point, remove from heat and stir in milk chocolate.
Cook’s Notes: You can also use muffin tins; recipe makes 12. Bake for 15 minutes or until set and middle is still soft.
And that’s our list of festival recipes to try at home. We hope this gives you a bit of food inspiration for your next holiday meal! Stay tuned for more Disney news, tips, and recipes too!
Which of these recipes would you want to try? Tell us in the comments!